A Sample Of The Bistro |
| Textures of carrot | hazelnuts | golden raisins | basil | pickled fennel seeds | Blue Earth XV olive oil |
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| The Bistro Brut (Hawkes Bay) |
| Dry aged raw fish | Sichuan pickled green apple | black sesame | Heirloom petite beets | coriander | cold smoked Kina emulsion |
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| Butterworth Sauvignon Blanc (Te Muna | Wellington Wine Country) |
| Pork belly & savoy cabbage dumpling | shiitake mushroom | toasted wakame | coriander | fermented black bean broth |
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| Squawking Magpie Gravels Chardonnay (Gimblett Gravels | HB) |
| Rhubarb & cinnamon sorbet | rhubarb skin chip | black pepper |
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| Noble & Sunday loose tisane | Orange Sky (Canterbury) |
| Grilled Scotch fillet of Greenstone Creek beef | toasted grana | truffle | charcoal grilled petite cos lettuce | black pepper dressing |
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| Three Finger Jack Zinfandel (California | USA) |
| Coconut & lime cheesecake | passion fruit | pineapple anglaise |
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| Forrest Estate Petit Manseng (Wairau | Marlborough) |
| 6 courses 95 | wine pairing 55 |
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| *Please let us know of any dietary requirements* |
